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Wednesday, October 20, 2010

Blue Cheese Dip

From the kitchen of One Perfect Bite...This is one of the chameleons of my kitchen. I use it as a dip, a spread and a salad dressing. It main ingredient is cottage cheese and that makes it figure friendly, as well as being versatile and easy to do. The downside to this recipe, if there is one, is that you'll need a food processor to break up and pulverize the cheese curds. Plan to make this a day before you plan to use it and use a really good blue cheese for best flavor. The original recipe was developed by Patricia Wells and she used a French Roquefort to make the dip. French Roquefort is made from sheep's milk and is naturally aged in caves to produce the blue streaks with which we are all familiar. The cheese must ripen for a period that ranges from three months to a year in order to produce its characteristic aroma and flavor. Other blue veined cheeses, domestic or imported, are made from cow's milk and are aged in humidity controlled environments rather than caves. I use Roquefort during the holiday season, but rely on good domestic varieties for the remainder of the year. The dip can be thinned with milk to produce a wonderful salad dressing. If you enjoy blue cheese I think you'll enjoy this dip. Here's the recipe.

Ingredients:2 cups cottage cheese1/4 cup fresh snipped chives1/2 to 3/4 cup coarsely crumbled Roquefort or blue cheeseSalt and pepper to tasteDirections:Place cottage cheese in bowl of a food processor; pulse to break up curds. Add chives and blue cheese and process briefly just to blend. Season with salt and pepper to taste. Pulse again to distribute seasonings. Transfer to a lidded container and store in refrigerator for at least 24 hours to ripen. Bring to room temperature to serve. Yield: 2 cups.

35 comments
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I am sorry that I haven't been around for a while Mary. We had a bit of an accident in the family.I loe blue cheese and I can imagine gobbling up this dip with veggie stiks, chips, crackers or just dunk my finger in there when no one is looking!!

Mary, you can take all things I'm not fond of and make them into something that makes my mouth water! I'm not a huge fan of cottage cheese OR blue cheese, but dang, I want to dip a cracker into that right now!!!

Mary, I am thrilled for you!!! You made the Food News Journal "Best Blogs" award today for this recipe. I know you are away, but just wanted to be sure you knew this when you get around to reading it. Susan (hugs)

I can't wait to make this! Do you know if would work on pizza? I've been dying to make a Buffalo Chicken pizza and this might be the perfect "sauce" (though i'm just a little worried about the cottage cheese--or should i just consider it like ricotta?)

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